Lutum

The menu format is set tasting only, with no à la carte. Daily harvests from the growers Telers van de Put, the community garden Wijkse Moestuin, and the food forest Natuurlijk heel leuk drive the composition of each course, alongside freshwater fish from a local fisherman and meat that the kitchen butchers in house.

Vegetables sit at the centre of most courses, prepared in multiple ways within a single dish, with global flavour makers such as koji and miso used as quiet accents rather than feature ingredients. The kitchen bakes its own bread, churns its own butter, makes its own miso from leftover bread, and turns vegetable scraps into piccalilli, so most of what reaches the table is built from raw ingredients in the kitchen itself.

The restaurant cannot accommodate vegan, low-carb, sugar, lactose, or gluten requirements, and the eight-course menu is served as written; allergies must be flagged at booking and only the shorter menus can be adapted.